A housemade amber vermouth flavored with juniper and cardamom is the base for this gutsy drink from Manhattan’s Amor y Amargo, which opened in 2011 with vermouth on tap and more than 12 bottled varieties. Cardoon-flavored Cardamaro and dry gin play off the vermouth’s botanical notes, while celery bitters boosts the drink’s herbaceousness. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.
- 1 1⁄2 oz. dry gin
- 3⁄4 oz. amaro, preferably Cardamaro
- 3⁄4 oz. Amor y Amargo’s amber vermouth
- 2 dashes celery bitters
- Stir gin, amaro, vermouth, and celery bitters in an ice-filled old-fashioned glass. Twist a 1″ strip of lemon peel over cocktail; drop peel into glass.